Ingredients

  • 350g British pork tenderloin fillet, thickly sliced
  • 1 medium aubergine, thickly sliced
  • 4 tablespoons olive oil
  • 425g jar Sharwood's black bean and red pepper cooking sauce
  • Sharwood's medium egg noodles, cooked according to pack instructions, to serve
  • Fresh coriander, leaves picked, to garnish

Method

  1. 1

    Heat a griddle pan until smoking hot.

  2. 2

    Cook the pork for 2-3 minutes on each side, or until just cooked. Put to one side and keep warm.

  3. 3

    Brush the aubergine slices with the oil and cook on the griddle for 2-3 minutes each side until soft and charred.

  4. 4

    Meanwhile, heat the sauce through in a separate pan, then stir through the pork and aubergines, making sure everything is heated through.

  5. 5

    Serve with the noodles and garnish with fresh coriander.

  6. 6

    *All information included in this recipe has been provided by Premier Foods.

Nutritional Details

Each serving provides
  • Energy 1206kj 288kcal 14%
  • Fat 9.4g 13%
  • Saturates 1.8g 9%
  • Sugars 11.5g 13%
  • Salt 1.75g 29%

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